Method

To make the saffron sauce, heat the olive oil in a small saucepan over medium heat. Add the shallots, garlic, and the saffron and cook for about 30 seconds. Add the white wine and Pernod and cook until the liquid has evaporated. Add the warm chicken stock and reduce the mixture by half. Add the lemon juice and orange zest. Season with a bit of salt, sugar, and cayenne, tasting to make sure the flavors are in balance. Whisk in the butter 1 cube at a time so that the sauce emulsifies. Reserve and keep warm.

To make the tomato–fennel stew, heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the fennel and cook for about two minutes, then add the red pepper and cook for about two minutes more before adding the shallots and garlic. Stir to combine. Add the green beans, 1 cup of the chopped tomatoes, and lemon thyme and stir to combine. Remove from heat, season to taste with salt, sugar, and cayenne and reserve.

To cook the fish, season the bass fillets with salt and cayenne on both sides and gently wrap a slice of ciabatta around each fillet (see notes). Heat 3 tablespoons of the grapeseed oil in a sauté pan over medium-high heat. Place the fish in the pan, folded side down, and sear for 3 to 4 minutes. Flip and sear on the other side for 3 to 4 minutes more, so that the bread gets crispy and golden, but doesn’t burn.

To serve, combine the olives, capers, lemon juice, the remaining chopped tomatoes, and grapeseed oil in a bowl and mix to combine. Place the tomato–fennel stew on a plate and top with one fish fillet. Finish with the olive–caper mixture and drizzle with the saffron sauce. Serve warm.